CN111560308A - Maotai-flavor health wine and preparation method thereof - Google Patents
Maotai-flavor health wine and preparation method thereof Download PDFInfo
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- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
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- A61K36/88—Liliopsida (monocotyledons)
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Abstract
The invention discloses a Maotai-flavor health wine and a preparation method thereof, wherein the Maotai-flavor health wine comprises the following raw materials in parts by weight: 9-11 parts of tea, 9-11 parts of dendrobium officinale, 9-11 parts of bamboo fungus, 9-11 parts of kohlrabi and 1100 parts of maotai-flavor liquor 900-. The preparation method comprises the steps of material preparation, soaking, aging, blending and the like. The Maotai-flavor health wine prepared by the invention has the advantages that during entrance and falling, the Maotai flavor of the wine body, the chestnut flavor of green tea and the faint scent of dendrobium, the delicious taste of bamboo fungus, the elegant and prominent effect of kohlrabi, the color and luster of the wine body are green, bright and beautiful, the taste is elegant and fine, the flavor is unique, the falling wine body is mellow and long-lasting, the immune function of a human body is enhanced, the resistance of the human body to tumor cells and cancer cells is improved, and the Maotai-flavor health wine has good cancer prevention and anticancer effects. The production method provided by the invention can effectively shorten the production period, so that the taste is strong, and the health of drinkers is facilitated.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a Maotai-flavor health wine and a preparation method thereof.
Background
The tea is a daily drink which inherits the historical culture of the motherland, the most important function of the tea is a health care effect, the tea contains a large amount of tea polyphenol, amino acid, vitamin and other nutrient substances which are beneficial to the human body, and the tea has the effects of oxidation resistance, radiation resistance, cancer resistance, blood pressure reduction, bacteria resistance and inflammation diminishing, can adjust the physiological metabolism function of the human body, has good effect on treating constipation, and can effectively promote the health care treatment of cardiovascular and cerebrovascular diseases. Especially, the green tea has outstanding effects of revivifying, promoting digestion, improving eyesight and restoring consciousness. The white tea is delicious, fresh, mellow and delicious, can play a pharmacological role, is cool and refreshing, and has the effects of reducing fever and lowering fire.
Dendrobium officinale is a traditional Chinese medicine with nourishing efficacy, and a large number of researches prove for a long time that the dendrobium officinale has the efficacies of clearing away heat and toxic materials, nourishing and promoting the secretion of saliva or body fluid, dredging the channels and collaterals, reducing blood sugar, enhancing physical quality, improving human immunity, delaying human aging and the like.
The dictyophora indusiata has rich nutrition, aromatic flavor, delicious taste, the efficacies of tonifying qi and nourishing brain, relieving cough and reducing sputum, calming the nerves and strengthening body and protecting liver, contains various enzymes such as rich amino acid, vitamin, inorganic salt and the like and macromolecular polysaccharide, has good treatment effect on hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, obesity, coronary heart disease and the like, can enhance the resistance of human bodies to tumor cells and cancer cells, and has good cancer prevention and anticancer effects.
Kohlrabi is rich in vitamins, and especially when fresh product juicing is taken, the kohlrabi has a treatment effect on stomach diseases. The contained signboard nutrients such as vitamin C, etc. have the functions of relieving pain and promoting granulation, and can promote the healing of gastric ulcer and duodenal ulcer. Contains a large amount of water and dietary fiber, can relax bowels, prevent and treat constipation, eliminate toxin, and has the function of enhancing the immunologic function of human body due to the fact that kohlrabi also contains rich vitamin E. The contained trace element molybdenum can inhibit the synthesis of nitrosamine, so that it has a certain anticancer action.
The liquor has the functions of appetizing and helping digestion, can promote blood circulation, improve metabolism of a body and strengthen physique, and is particularly high-end Maotai-flavor liquor produced by Guizhou Maotai town according to GB/T26760-2011 execution standard, is brewed by scientific and unique traditional technology in unique natural environment, is full of natural aromatic substances, enables people to have endless aftertaste, and can improve appetite and assist eating when being drunk in a proper amount during dining. Therefore, the health wine beneficial to human health can be produced as soon as possible, and is health wine. The health-care wine as a health-care beverage can make people enjoy the sweet taste of the wine and the elegant fragrance of the ingredients, and has the rare effect of building the body after being drunk in a proper amount. Therefore, the research and the production of the health wine with good health care effect and good taste have important significance.
At present, the production of the health-care wine is not purposefully researched, a scientific and standard production mechanism is established, and the material feeding time, the material feeding quantity and the material feeding time are not recognized enough, so that the production quality is unstable, and a lot of consumers lose confidence. The health wine is prepared by mixing white sugar with tea, adding Saccharomyces cerevisiae, and liquid fermentation. The fermentation process has the advantages that the fusel oil is rich and is easy to top, and then the tea leaves are fermented together with grains, so that the nutritional ingredients in the tea leaves are not easy to decompose and extract, a large amount of tea residue is remained, and the raw materials are greatly wasted. Until now, no Maotai-flavor health-care wine is found to be put into the market to meet the strong demands of successful people.
Disclosure of Invention
The invention aims to provide the Maotai-flavor health wine which has green, bright and beautiful color, elegant and fine taste, unique flavor, mellow wine body, long aftertaste and organic ecology.
The invention also aims to provide a preparation method of the health-care wine.
The invention relates to a Maotai-flavor health-preserving wine which comprises the following raw materials in parts by weight:
9-11 parts of tea, 9-11 parts of dendrobium officinale, 9-11 parts of bamboo fungus, 9-11 parts of kohlrabi and 1100 parts of maotai-flavor liquor 900-.
The Maotai-flavor health wine comprises the following components: the tea is white tea or green tea.
The preparation method of the Maotai-flavor Kangyang liquor comprises the following steps:
(1) preparing materials:
a. preparing tea leaves: preparing fresh tea leaves into 9-11 parts of tea leaves according to a conventional process for preparing white tea or green tea;
b. preparing dendrobium officinale: removing impurities from 9-11 parts of fresh dendrobium officinale, and cleaning;
c. preparing bamboo fungus: removing impurities from 9-11 parts of dictyophora phalloidea, cleaning, soaking in saline water for 10-20 minutes, and then rinsing with clear water to remove salt;
d. cleaning 9-11 parts of kohlrabi, and cutting into filaments of 1-3 mm;
(2) soaking: respectively putting the processed tea leaves, dendrobium officinale, bamboo fungus and kohlrabi into filter bags, putting the filter bags into a container filled with 1100 parts of 900-fold wine, soaking at normal temperature for 15-150 days, and shaking the filter bags every 5-6 days to prepare raw material wine;
(3) aging: taking out the soaked filter bag, sealing the container with raw material wine, and aging for 0.5-5 years;
(4) hooking and adjusting: and blending the aged raw material wine and the Maotai-flavor liquor to obtain the Maotai-flavor health wine.
The preparation method of the Maotai-flavor Kangyan liquor comprises the following steps: the tea in the step (1) is prepared within 10-15 days before the Qingming festival.
The preparation method of the Maotai-flavor Kangyan liquor comprises the following steps: the feeding time in the step (2) is on the day of Qingming festival.
The preparation method of the Maotai-flavor health wine comprises the following steps: the filter bag in the step (2) is a 500-700 mesh filter bag made of stainless steel wires.
The preparation method of the Maotai-flavor health wine comprises the following steps: the quality of the Maotai-flavor liquor in the step (4) meets GB/T26760-2011 execution standard.
The preparation method of the Maotai-flavor health wine comprises the following steps: the Maotai-flavor Kangyan liquor in the step (4) has the temperature of 53 degrees and the pH value of 6.5-7.6.
Compared with the prior art, the Maotai-flavor health wine has obvious beneficial effects, and is prepared by taking tea leaves, dendrobium officinale, bamboo fungus, kohlrabi and Maotai-flavor liquor as raw materials, and when the Maotai-flavor health wine is drunk and fell, the Maotai-flavor of the wine body, the chestnut flavor of green tea and the faint scent of dendrobium, the delicious taste of the bamboo fungus, the elegant and prominent fragrance of the kohlrabi, the green and bright color and luster of the wine body, the elegant and fine taste and unique flavor are realized, the fallen wine body is mellow and long-lasting in aftertaste, the immune function of a human body is enhanced, the resistance of the human body to tumor cells and cancer cells is improved, and the Maotai-flavor health wine has good cancer prevention and anticancer effects. The production method provided by the invention can effectively shorten the production period, so that the taste is strong, and the health of drinkers is facilitated. The green pigment, tea and wine flavor of the produced tea are all flushed and remained, and are all extracted to the extent of no smell, so that the tea is a good filler for manufacturing high-grade pillows and other articles. More importantly, the method can effectively promote the stock and increment of the Maotai-flavor liquor to rapidly enter the market, and can also effectively promote the rapid and healthy development of dendrobium, bamboo fungus and kohlrabi industries.
Detailed Description
Example 1
A preparation method of Maotai-flavor Kangyan liquor comprises the following steps:
(1) preparing materials:
a. preparing tea leaves: preparing fresh tea leaves into 9kg of tea leaves according to the conventional process for preparing white tea;
b. preparing dendrobium officinale: removing impurities from 11kg of fresh dendrobium officinale, and cleaning;
c. preparing bamboo fungus: removing impurities from 9kg of dictyophora phalloidea, cleaning, soaking in saline water for 20 minutes, and rinsing out salt with clear water to eliminate peculiar smell;
d. cleaning 11kg of kohlrabi, and cutting into 3 mm filaments;
(2) soaking: respectively putting the processed tea leaves, dendrobium officinale, bamboo fungus and kohlrabi into 500-mesh filter bags made of stainless steel wire meshes, putting the filter bags into a container filled with 1100kg of Maotai-flavor liquor, soaking for 15 days at normal temperature, and shaking the filter bags every 5 days to prepare raw material liquor;
(3) aging: taking out the soaked filter bag, sealing the container with raw material wine, and aging for 0.5 years;
(4) hooking and adjusting: blending the aged raw material wine with high-quality Maotai-flavor liquor produced according to GB/T26760-2011 standard to obtain Maotai-flavor health wine with pH value of 7.6 and temperature of 53 degrees.
Example 2
A preparation method of Maotai-flavor Kangyan liquor comprises the following steps:
(1) preparing materials:
a. preparing tea leaves: making fresh folium Camelliae sinensis into 10kg of folium Camelliae sinensis according to conventional process for making green tea;
b. preparing dendrobium officinale: removing impurities from 10kg of fresh dendrobium officinale, and cleaning;
c. preparing bamboo fungus: removing impurities from 10kg of dictyophora indusiata, cleaning, soaking in saline water for 15 minutes, and rinsing out salt with clear water to eliminate peculiar smell;
d. cleaning 10kg of kohlrabi, and cutting into 2 mm filaments;
(2) soaking: respectively putting the processed tea leaves, dendrobium officinale, bamboo fungus and kohlrabi into filter bags, putting the filter bags into a container filled with 1000kg of Maotai-flavor liquor, soaking the liquor for 80 days at normal temperature, and shaking the filter bags every 5 days to prepare raw material liquor;
(3) aging: taking out the soaked filter bag, sealing the container with raw material wine, and aging for 3 years;
(4) hooking and adjusting: blending the aged raw material wine with high-quality Maotai-flavor liquor produced according to GB/T26760-2011 standard to obtain Maotai-flavor health wine with pH value of 7 and temperature of 53 degrees.
Example 3
A preparation method of Maotai-flavor Kangyan liquor comprises the following steps:
(1) preparing materials:
a. preparing tea leaves: preparing fresh tea leaves into 11kg of tea leaves according to the conventional process for preparing white tea;
b. preparing dendrobium officinale: removing impurities from 9kg of fresh dendrobium officinale and cleaning;
c. preparing bamboo fungus: removing impurities from 11kg of dictyophora indusiata, cleaning, soaking in saline water for 10 min, and rinsing out salt with clear water to remove peculiar smell;
d. cleaning 9kg of kohlrabi, and cutting into 1 mm of filaments;
(2) soaking: respectively putting the processed tea leaves, dendrobium officinale, bamboo fungus and kohlrabi into 700-mesh filter bags made of stainless steel wire meshes, putting the filter bags into a container filled with 900kg of Maotai-flavor liquor, soaking for 150 days at normal temperature, and shaking the filter bags every 6 days to prepare raw material liquor;
(3) aging: taking out the soaked filter bag, sealing the container with raw material wine, and aging for 5 years;
(4) hooking and adjusting: blending the aged raw material wine with high-quality Maotai-flavor liquor produced according to GB/T26760-2011 standard to obtain Maotai-flavor health wine with pH value of 6.5 and temperature of 53 degrees.
Example 4
A preparation method of Maotai-flavor Kangyan liquor comprises the following steps:
(1) preparing materials:
a. preparing tea leaves: preparing fresh tea leaves into 10kg of tea leaves one day before the Qingming festival according to the conventional process for preparing green tea;
b. preparing dendrobium officinale: removing impurities from 10kg of fresh dendrobium officinale, and cleaning;
c. preparing bamboo fungus: removing impurities from 10kg of dictyophora indusiata, cleaning, soaking in saline water for 15 minutes, and rinsing out salt with clear water to eliminate peculiar smell;
d. cleaning 10kg of kohlrabi, and cutting into 2 mm filaments;
(2) soaking: placing the processed tea leaves, dendrobium officinale, bamboo fungus and kohlrabi into 600-mesh filter bags made of stainless steel wire meshes respectively on the day of Qingming festival, putting the filter bags into a container filled with 1000kg of Maotai-flavor liquor, soaking the filter bags at normal temperature for 80 days, and shaking the filter bags every 5 days to prepare raw material liquor;
(3) aging: taking out the soaked filter bag, and sealing and aging the container filled with the raw material wine;
(4) hooking and adjusting: and (3) blending the aged raw material wine with high-quality Maotai-flavor liquor produced according to GB/T26760-2011 standard into Maotai-flavor health liquor with the pH value of 7 in Qingming festival of the next year.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (8)
1. The Maotai-flavor health wine comprises the following raw materials in parts by weight:
9-11 parts of tea, 9-11 parts of dendrobium officinale, 9-11 parts of bamboo fungus, 9-11 parts of kohlrabi and 1100 parts of maotai-flavor liquor 900-.
2. The Maotai-flavor Kangyan liquor as claimed in claim 1, wherein: the tea is white tea or green tea.
3. The Maotai-flavor Kangyan liquor as claimed in claim 1 or 2, which is prepared by the steps of:
(1) preparing materials:
a. preparing tea leaves: preparing fresh tea leaves into 9-11 parts of tea leaves according to a conventional process for preparing white tea or green tea;
b. preparing dendrobium officinale: removing impurities from 9-11 parts of fresh dendrobium officinale, and cleaning;
c. preparing bamboo fungus: removing impurities from 9-11 parts of dictyophora phalloidea, cleaning, soaking in saline water for 10-20 minutes, and then rinsing with clear water to remove salt;
d. cleaning 9-11 parts of kohlrabi, and cutting into filaments of 1-3 mm;
(2) soaking: respectively putting the treated tea leaves, the dendrobium officinale, the bamboo fungus and the kohlrabi into filter bags, putting the filter bags into a container filled with 1100 portions of 900-fold wine, soaking for 15-150 days at normal temperature, and shaking the filter bags every 5-6 days during the soaking period to prepare raw material wine;
(3) aging: taking out the soaked filter bag, sealing the container with raw material wine, and aging for 0.5-5 years;
(4) hooking and adjusting: and blending the aged raw material wine and the Maotai-flavor liquor to obtain the Maotai-flavor health wine.
4. The method of claim 3, wherein the Maotai-flavor Kangyan liquor comprises: the tea in the step (1) is prepared within 10-15 days before the Qingming festival.
5. The method of claim 3, wherein the Maotai-flavor Kangyan liquor comprises: the feeding time in the step (2) is on the day of Qingming festival.
6. The method of claim 3, wherein the Maotai-flavor Kangyan liquor comprises: the filter bag in the step (2) is a 500-700 mesh filter bag made of stainless steel wires.
7. The method of claim 3, wherein the Maotai-flavor Kangyan liquor comprises: the quality of the Maotai-flavor liquor in the step (4) meets GB/T26760-2011 execution standard.
8. The method of claim 3, wherein the Maotai-flavor Kangyan liquor comprises: the Maotai-flavor Kangyan liquor in the step (4) has the temperature of 53 degrees and the pH value of 6.5-7.6.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112625849A (en) * | 2021-02-02 | 2021-04-09 | 广东粤恬生物科技有限公司 | Preparation method of pure beautiful millettia root wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101475895A (en) * | 2009-01-12 | 2009-07-08 | 吴海 | Formula and preparation of tea flavor spirit |
| CN107541381A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of apple fruit wine and production method |
| CN108929834A (en) * | 2018-08-15 | 2018-12-04 | 贵州福泰来科技有限公司 | Dendrobium candidum functionality Maotai-flavor liquor and preparation method thereof |
| DE102018121192A1 (en) * | 2018-08-30 | 2020-03-05 | Shanghai Jishuai Bio Technology CO., LTD | A HEALTHY WINE AND ITS PREPARATION METHOD |
-
2020
- 2020-06-08 CN CN202010514687.6A patent/CN111560308A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101475895A (en) * | 2009-01-12 | 2009-07-08 | 吴海 | Formula and preparation of tea flavor spirit |
| CN107541381A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of apple fruit wine and production method |
| CN108929834A (en) * | 2018-08-15 | 2018-12-04 | 贵州福泰来科技有限公司 | Dendrobium candidum functionality Maotai-flavor liquor and preparation method thereof |
| DE102018121192A1 (en) * | 2018-08-30 | 2020-03-05 | Shanghai Jishuai Bio Technology CO., LTD | A HEALTHY WINE AND ITS PREPARATION METHOD |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112625849A (en) * | 2021-02-02 | 2021-04-09 | 广东粤恬生物科技有限公司 | Preparation method of pure beautiful millettia root wine |
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Application publication date: 20200821 |